*  Exported from  MasterCook  *

             Cranberry Yogurt Muffins (coconut, walnut, oats)

Recipe By     : Wisconsin Country Gourmet (Posted by Hanneman)
Serving Size  : 24   Preparation Time :0:35
Categories    : Muffins                          Wisconsin

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           rolled oats
   1      cup           plain yogurt
     1/2  cup           vegetable oil
     3/4  cup           brown sugar, packed
   1                    egg
   1      cup           all-purpose flour -- unbleached
   1      teaspoon      salt
     1/2  teaspoon      baking soda
   1      teaspoon      baking powder
   1 1/4  cups          fresh cranberries -- cut in half
     3/4  cup           chopped walnuts -- roasted
     3/4  cup           coconut flakes -- roasted

LARGE BOWL:  combine oats and yogurt, soak for 10 minutes. Add oil, sugar
and egg; mix well.
     Use a sifter to combine flour, salt, soda and baking powder.  Sift the
mixture into the bowl.  Also fold in cranberries, walnuts and coconut until
just blended. Spoon into paper-lined muffin tins and bake:  20 minutes at
400 degrees.
     Yield:  2 dozen.  COOKsNote: vary the 2nd dozen by adding zest from 1/2
orange or tangelo. 
Vanilla yogurt may be substituted for plain.  
     Publisher:  Wisconsin Trails Magazine, 1988.

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